Yogurt Bread (no yeast required)
If you're missing your dose of fluffy Indian Naan bread or you are fresh out of yeast, then this is the recipe for you. Quick and simple bread, made from next to nothing. You've probably got the ingredients.
Bathura Yogurt Flat Breads.
From an excellent book by Ivor Peters, The Urban Raja's Curry Memories.
Makes 12 - 14 breads. It is a big recipe so halve it or even quarter it.
150 ml natural yogurt
2 tsp sugar
200 ml water
500 g plain flour (I've used all sorts so use what you have)
120 g plain semolina (leave it out or use polenta)
1/2 tsp baking powder
pinch of baking soda
pinch of salt
2 tablespoons of vegetable oil.
- mix the yogurt, sugar, and water and set aside
- mix the dry ingredients in another bowl
- make a crater in the dry ingredients and add the yogurt mix
- work into a soft dough and turn it out onto a floured surface
- knead in the oil and keep kneading for 10 minutes until it is smooth
- add some more flour if it is too wet
- put the dough in a greased bowl and cover with a damp cloth
- leave it in a warm place for at least 20 mins - even overnight is fine
- grab balls of dough and roll out on a floured surface to the size you want
- roll them out thin for very light crunchy breads and thicker for naan
- get a large deep-sided saucepan and pour at least 5cm of oil in the bottom
- heat the oil until a small blob of dough browns and puffs quickly when dropped into it
- carefully lower one bread at a time into the oil and cook until it puffs up like a water bottle then turn it with a slotted spoon and cook the other side
- drain on kitchen paper and keep in a warm oven until ready to serve
You can keep the dough in a covered bowl in the fridge for a couple of days. Here are the smaller thicker breads and the picture at the top shows the lighter crunchier ones. You can strain the oil off into an empty jar for use again later.
Serve with your favourite curry or hummus and salad.